Rosemary & olive drop scones with goat’s cheese
Tasty pop-in-the-mouth nibbles to impress guests with before dinner
-
Prep:15 mins
Cook:30 mins
- Serves 24
- Easy
Nutrition per serving
-
kcal 66
-
fat 3g
-
saturates 2g
-
carbs 7g
-
sugars 0g
-
fibre 0g
-
protein 3g
-
salt 0.31g
Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 2 eggs, beaten
- 200ml milk
- 1 sprig rosemary, leaves removed and finely chopped
- handful black olive, stoned and chopped
- sunflower oil, for frying
- 175g firm goat's cheese
- 200g punnet cherry tomatoes, halved
- extra-virgin olive oil, to serve
Tip
Freeze aheadMake the drop scones to the end of stage 2, then stack and wrap with a double layer of cling film and freeze for up to 1 month. Defrost in the fridge overnight, then assemble and grill.Make it classic
Omit the olives in the scones, add some chopped dill instead, and serve the scones with smoked salmon and sour cream.
Method
Sieve the flour and baking powder into a large bowl, then season with salt and pepper. Make a well in the middle, pour in the eggs and a splash of milk then, using a balloon whisk or wooden spoon, start to draw the flour into the eggs and milk. Beat the mix until smooth, then stir in the rest of the milk until you have a smooth batter. Mix in the rosemary and olives.
Lightly grease a non-stick frying pan with oil and warm over moderate heat. Add a tablespoon of the mix and cook for 2 mins or until you see bubbles on the surface and it’s golden underneath. Flip over and continue to fry for another minute. Do this in batches of 3 or 4, greasing the pan in between, then remove from pan and cool.
Heat grill to high and place the drop scones on a baking sheet. Slice the cheese into small pieces and arrange on top of each drop scone. Top with the tomatoes and grill for 5 mins until the cheese has melted and the tomatoes are heated through. Serve with a grinding of black pepper and a drizzle of olive oil, if you like.
